Now is a great time to do some baking! We’ve got some fantastic recipes from our CAE cooking tutors. Why not try Simone Mancin’s versatile brioche buns or David Umpherston’s delicious cinnamon rolls!
Little Brioche Buns
Self-raising flour 150g
‘00’ flour 350g
Fresh yeast 7g
Full milk cream, room temp 300g
To brush on top:
Full cream milk 20g
- Melt the butter over medium heat.
- Sieve both flours into a mixing bowl. Add the sugar and yeast. Add milk and mix until combined.
- Add the melted butter. Continue mixing then add the salt.
- Mix until well incorporated and the dough becomes elastic. Allow to rest for 1-2 hours or until the dough begins to rise (this will depend on room temperature).
- Using kitchen scales, cut the dough into 40g pieces. Knead each piece briefly, gently folding under the edges to shape into a smooth, round. Place rounds on baking tray and rest for 30 minutes.
- Meanwhile, preheat oven to 180°C.
- Brush buns with egg wash. Bake in oven for 15-20 minutes.
Use as burger buns
Spread with butter and jam for afternoon tea
Sandwich with ice cream for a delicious dessert
Sticky Cinnamon Rolls
520g plain flour
25g fresh yeast or 8g instant yeast
150g lukewarm water (if using fresh yeast)
150g milk, room temp
60g butter, room temp
1 tsp salt
1 egg, beaten
225g soft brown sugar
1 tsp cinnamon (or more to taste)
100g sultanas or raisins, pre-soaked
- If using fresh yeast, dissolve the yeast in the lukewarm water and stand for 5 minutes (instant yeast can be added directly to the flour at that step).
- Combine the butter, sugar, milk and salt. Mix in the beaten egg.
- Add the yeast, then add flour until the batter is smooth and soft, but not sticky. Knead well for 15 minutes by hand or for 8 minutes with a stand mixer.
- Cover the dough and rest in a warm place for an hour.
- Roll out into a 50 x 30 cm rectangle.
- For the topping, slightly warm the topping ingredients in a pan until the butter is dissolved and you have a spreadable mass. Spread the rectangle evenly with the topping. You can do this with a pallet knife or, if preferred, with a brush. At this point you can also add the raisins.
- You can reserve some topping to brush over the buns after you cut them and place them in the baking pan. This way they will be extra sticky.
- Now roll out the rectangle. Cut the roll into 2.5 cm / one inch thick slices. Place them in a pan (approximately 20 x 30 cm). Allow them to prove for 45 to 60 minutes until well risen.
- Bake in a 190°C convection oven (slightly higher if using conventional setting) for 20 to 25 minutes (depending on your oven). Enjoy!